Seaweeds – As a Source of Salt Replacers

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Seaweeds As a Source of Salt Replacers
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Salt and Health
Seaweed

• Other Commercial benefits of seaweed
• Seaweed as Biofuel
• Seaweed as a source of Protein Seaweed in
  packaging industries Seaweed as cow feed
• Seaweed as alternative green fuel
• Seaweed as a salt substitute

Today Discussion
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Salt and Health
Food Ingredient development has greater potential
due to the ongoing global need for foods that
support health and wellbeing. An increased risk
of blood pressure, hypertension, cardiovascular
disease, and chronic renal disease have all been
linked to high dietary salt intake. Untreated
hypertension is the most significant risk factor
for cardiovascular, stroke, and renal disorders,
and it can cause kidney damage, dementia, or
blindness Contd..
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Over the past few years, several Salt
substitutes have been suggested in order
to formulate healthy food products. For
instance, salt reducers (blends of NaCl with
other salts), salt substitutes, and metallic
salts (KCl, potassium lactate) (KCl with
lysine). Herbs, spices, and yeast extracts are
also suggested for low-sodium diets as flavour
enhancers. The compounds in garlic (allicin),
ginger (gingerol), pepper (capsaicin), and black
pepper (piperine, isopiperine, isoclavicine,
peperamine, and peperolein A and B), among
others, activate the vanilloid receptor (RVPT1)
even though they do not stimulate the gustatory
salt receptors (through Na channel
depolarization). As an outcome, they may be able
to mask the absence or reduction of sodium salt
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Seaweed
Seaweeds are algae grown in the sea with a
formidable source of nutrients and bio compounds
like polysaccharides, omega-3 fatty acids,
Protein, carotenoids, polyphenolic compounds,
vitamins and minerals. These phytonutrients
have been reported for their several health
benefits, such as antioxidants,
antihyperlipidemic, antihypertensive and
anticancer properties. Seaweeds range in color
from red to green to brown to black. They grow
along rocky shorelines and are abundant in Asian
countries, including Japan and China. Contd..
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Seaweeds have now become a vital resource used in
varied sectors such as food, pharmaceuticals,
and cosmetics 33 genera of seaweed are cultivated
for commercial purposes. Using technical
instruments such as seaweed printing tables and
seaweed harvesters, seaweeds can be cultivated
profitably. Moreover, seaweeds emerge as a viable
source of fresh water due to their natural
desalination process, and this feature makes it
possible to use them in drought-affected
areas. Small-scale manufacturers are exploring
cost-effective cultivation areas for commercial
farming due to their functional properties and
initiatives developed to promote the use of
seaweeds as new ingredients for food
applications. Using filter feeders, seawater
pollution is curbed, and some organizations have
invested in long vertical floating ropes, termed
3D farming, where seaweeds are cultivated along
with Shellfish. Contd..
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It is a regenerative process with minor
investments in fertilizers. Wind farms are used
as a location for seaweed farming. With no ship
movements, this proves beneficial as a base for
seaweed plantations. Some have gone to the
extent of integrating floating solar panels,
shellfish cultivation, wind farms and seaweed
farming!
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Other Commercial benefits of seaweed
Seaweed as Biofuel Ethanol extracted from seaweed
can be mixed with natural gas components and
used as biofuel. The benefits of using seaweed
for biofuels include fast production and
non-dependency on freshwater.
Seaweed as a source of Protein Manufacturers in
the food industry show interest in utilizing
seaweeds as protein sources. Using the benefits
of naturally occurring sunlight and salt,
seaweed can be easily cultivated.
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Seaweed as alternative green fuel
Large brown algae seaweeds called kelp helps in
absorbing carbon dioxide in the ocean and elevate
the oxygen supply of the surrounding areas, thus
maintaining optimum pH level. Kelp as a fuel
source decreases the level of greenhouse gases
and reduces dependency on fossil fuels. Unlike
the alternative greener fuels, sugar and corn,
seaweeds are cost-effective. Thus, Commercial
seaweed farming is a positive stride that helps
face the energy crisis in the future.
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Seaweed as a salt substitute
Seaweed has been used as a salt substitute and
therefore has been used for the formulation of
new sodium-reduced meat products. Seaweeds have
minerals like Na, Ca, Mg, Mn, P, K, I, Fe and
Zn. This high mineral content offers an enormous
opportunity of using seaweeds as salt replacers
in processed meat. This, in turn, would help
reduce the consumption of Na while refining the
intake of other minerals.
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Seaweeds also have a low Na/K ratio, a convenient
feature for preventing hypertension and
cardiovascular disease risks. Given these
opportunities, the meat sector has formulated
low-salt meat products with additional promising
health benefits. A 2017 study published in Meat
Science found that the substitution of AlgySalt
in fresh and cooked sausages showed
significantly higher colour, texture and
juiciness punctuation however, cooked sausages
containing the salt mixture had better sensory
acceptance. Another study published in the
Korean Journal of Food Science Animal Resources
in 2015 showed that frankfurters were
substituted by the addition of four species of
edible seaweeds (sea tangle, sea mustard, hijiki
and glasswort) and found that sea tangle and sea
mustard presented better results in terms of
cooking loss, emulsion stability and sensory
properties (color, flavour, juiciness,
tenderness) than in comparison with average salt
content. Contd..
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Similarly, in the same journal (2015), sea
mustard was substituted for a low NaCl meat
emulsion system. The findings showed that the
textural parameters like hardness, springiness,
and cohesiveness were unchanged when the
emulsion-based meat product was applied to sea
mustard. Another study in 2016, published in the
Journal of Food Science and Technology, showed
the assessed effectiveness of the inclusion of a
water-soluble extract from Palmaria Palmate as a
salt replacer in the elaboration of cooked
ham. The findings showed that the sensorial
acceptance of the cooked ham with seaweeds was
comparable to control with the usual salt
content, even after 6 months of refrigerated
storage period. Further, another study published
in the Journal of Food Science (2016) showed that
including Wakame in black puddings with reduced
salt content provided products with lower cooking
loss and an appearance and colour similar to the
control. Contd..
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The findings showed that reformulated products
with 0.6 NaCl and seaweeds had higher spiciness
and saltiness scores than the black puddings
control. Studies also showed that incorporating
algae such as Porphyra umbilicalis, Palmaria
palmate, Himanthalia elongate, Eucheuma
Spionsum, and Undaria pinnatifida seems a
promising alternative in formulating healthier
food products with functional attributes.
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Conclusion
In the present Growing market of food ingredients
development, reduced-salt food products are
expected to grow at a compound annual growth rate
(CAGR) of 5.1 from 2022 to 2030, Food Research
Lab helps you in the development of low sodium
and salt-free recipes for a healthier lifestyle
by carrying out a through ingredient analysis.
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References
1Gullón, P., Astray, G., Gullón, B., Franco, D.,
Campagnol, P. C. B., Lorenzo, J. M. (2020).
Inclusion of seaweeds as healthy approach to
formulate new low-salt meat products. Current
Opinion in Food Science. doi10.1016/j.cofs.2020.
05.005 Parniakov O, Toepfl S, Barba FJ, Granato
D, Zamuz S, Galvez F, Lorenzo JM Impact of the
soy protein replacement by legumes and algae
based proteins on the quality of chicken rotti. J
Food Sci Technol 2018, 55 Choi YS, Kum JS, Jeon
KH, Park JD, Choi HW, Hwang KE, Jeong TJ, Kim YB,
Kim CJ Effects of Edible Seaweed on
Physicochemical and Sensory Characteristics of
Reduced-salt Frankfurters. Korean J Food Sci
Anim Resour 2015, 35748756. 39. Kim CJ, Hwang
KE, Song DH, Jeong TJ, Kim HW, Kim YB, Jeon KH,
Choi YS Optimization for reduced- fat /
low-NaCl meat emulsion systems with sea mustard
(Undaria pinnatifida) and phosphate. Korean J
Food Sci Anim Resour 2015, 35515 523. 40.
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References
Barbieri G, Barbieri G, Bergamaschi M,
Francheschini M, Berizi E Reduction of NaCl in
cooked ham by modification of the cooking
process and addition of seaweed extract (Palmaria
palmata). LWT - Food Sci Technol 2016,
73700706. Fellendorf S, OSullivan MG, Kerry
JP Impact of ingredient replacers on the
physicochemical properties and sensory quality
of reduced salt and fat black puddings. Meat Sci
2016, 1131725. 42. He D, Wang X, Ai M, Kong Y,
Fu L, Zheng B, Song H, Huang Q Molecular
mechanism of high-pressure processing for
improving the quality of low-salt Eucheuma
spinosum chicken breast batters. Poult Sci 2019,
9826702678.
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